Ingredients:

• 1 cup Caputo Ricotta

• 4 large eggs, separated

• 1 teaspoon lemon extract

• 2 teaspoon lemon zest- divided

• 1 cup sugar

• 2 ½ cups almond flour

• ¼ cup sliced raw almonds

• Powdered sugar

 

Directions:

• Preheat oven to 325

• Lightly grease and flour a 9” springform pan

• In a bowl whisk the cheese, egg yolks, extract, 1 teaspoon zest, and sugar until smooth

• Add the almond flour and stir until combined

• In a separate bowl, whisk the egg whites to soft peaks*

• Fold half of the egg whites into the flour mixture until combined, then fold in the rest

• Gently add the batter to your pan and sprinkle the top with sliced almonds

• Bake for 40 minutes or until a cake tester comes out clean

• Sprinkle the remaining teaspoon of lemon zest on the cake once it comes out of the oven

• Cool the cake for 10-15 minutes and then remove the sides of the pan

• Once cake is cooled completely lightly dust the top with powdered sugar